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1
Remove 2 tablespoons marrow from soup bones; set bones aside. Combine marrow and 1 1/2 pounds stew meat in a large skillet; cook over medium heat until meat is browned.
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2
Combine reserved bones, browned meat mixture, remaining stew meat, veal knuckles, and water in a large stock pot. Let stand 30 minutes. Bring to a boil over medium heat. Reduce heat; cover and simmer 3 hours.
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3
Add chicken broth; cover and simmer an additional 2 hours. Remove from heat, and cool slightly. Strain through a colander into a large stock pot, reserving meat for other uses. Discard bones. Cover and refrigerate consomme overnight; skim off and discard congealed fat that has risen to the surface.
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4
Place consomme over medium heat; add onion, carrot, turnip, celery, salt, peppercorns, bay leaf, cloves, marjoram, parsley sprigs, and thyme. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Remove from heat, and cool slightly. Strain through several layers of damp cheesecloth into a Dutch oven, discarding vegetables and spices. Clarify consomme according to procedure.
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5
Serve consomme warm or chilled as an appetizer. Garnish each serving with chopped parsley.
